Maria J. Fernandes

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving>boiling>grilling). The major changes in fatty acid composition, which implicated 16 out of 34 fatty acids, resulted in higher percentages in cooked beef of SFA and MUFA and lower proportions of PUFA, relative to raw meat, while conjugated linoleic acid (CLA) isomers revealed a great stability to thermal processes. Heating decreased the PUFA/SFA ratio of meat but did not change its n-6/n-3 index. Thermal procedures induced only slight oxidative changes in meat immediately after treatment but hardly affected the true retention values of its individual fatty acids (72-168%), including CLA isomers (81-128%).

Antimicrobial resistance among Campylobacter spp. strains isolated from different poultry production systems at slaughterhouse level

The aim of the current work was to evaluate the prevalence and antimicrobial susceptibility of Campylobacter spp. isolated from different chicken production systems at the slaughterhouse level. Chicken sampling at slaughterhouse was performed for cecum, carcass, and breast meat from flocks of organic (n = 6), extensive indoor (n = 14), and intensive production (n = 14), totaling 34 ceca pools, 64 neck skin pools, and 132 breasts, representing 96,386 chickens. A collection of 167 strains were identified as Campylobacter coli (n = 85) and Campylobacter jejuni (n = 82) and were tested for susceptibility to 11 antimicrobial agents by the disk diffusion method. The frequency of Campylobacter in chicken samples from different production systems was between 79 and 100%. Campylobacter isolated from all origins were resistant to the fluoroquinolones studied (80-98%). However, for ciprofloxacin and ofloxacin, the Campylobacter isolates from extensive indoor chicken were significantly (P < 0.05) less resistant (77 and 58%) than that from organic (97 and 91%) and intensive production (96 and 95%). A high probability of tetracycline resistance occurrence was also found for the Campylobacter spp. tested (58% for C. jejuni and 76% for C. coli). A more frequent profile of multidrug resistance was noticed for isolates from intensive and organic production than for extensive indoor production. These results reinforce the need of efficient strategy implementation to control and reduce Campylobacter in chickens at production and slaughter levels, and the necessity to reduce the use of antimicrobials in poultry sector.

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile: Biogenic amines on staphylococci…

The aim of this study was to evaluate the decarboxylase activity of coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential. Biogenic amines (BA) were screened by culture method and analyzed by RP-HPLC/UV. The screening method, compared with chromatographic analysis, was not reliable for CNS and LAB strains selection. Tyramine decarboxylase activity was present in CNS strains, with a slight production of amines. No other hazardous BA were produced. Among lactobacilli, moderate production of tyramine was related only to Lactobacillus curvatus, with some strains producing putrescine or 2-phenylethylamine. Enterococci were high and moderate producers of tyramine and 2-phenylethylamine, respectively. Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus carnosus, independent of their genetic and technological profiles and BA production, were adequate for use in meat products, according to the data. Lactobacillus plantarum and Lactobacillus sakei strains could also be selected for starters. PRACTICAL APPLICATION The selection of coagulase-negative staphylococci and lactic acid bacteria (LAB) isolates were based on their production of biogenic amines in order to avoid this potential hazard production in meat products. The most suitable isolates could be used as safe starter cultures in meat products industry. The staphylococci and LAB selected will achieve particular organoleptic characteristics in meat products and bioprotection from pathogens.

Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

1 ICAAM-Instituto de Ciências Agr arias e Ambientais Mediterrânicas, Universidade de Evora, P olo da Mitra, Ap. 94, 7006-554 Evora, Portugal 2 IIFA-Instituto de Investigac ~ao e Formac ~ao Avanc ada, Universidade de Evora, Ap. 94, 7006-554 Evora, Portugal 3 Departamento de Medicina Veterin aria, Escola de Ciências e Tecnologia, Universidade de Evora, P olo da Mitra, Ap. 94, 7006-554 Evora, Portugal 4 Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Evora, P olo da Mitra, Ap. 94, 7006-554 Evora, Portugal 5 LAQV, REQUIMTE, Departamento de Qu ımica, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal 6 CIISA-Centro de Investigac ~ao Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin aria, Universidade de Lisboa, Av. da Universidade T ecnica, P olo Universit ario, Alto da Ajuda, 1300-477 Lisboa, Portugal

God´s image in Bavli Berakot

The Treatise of Blessings of the Babylonian Talmud contains meticulous precepts established by the Jewish sages aiming to teach the pious Jews to lead a sanctifying life, in every moment, according to the Law of Moses. Echoes of such principles may be found in all Jewish mystical literature, since late Antiquity up to these days. From them emerges an image of the God of Israel whose traits are drawn in this study, which we could condense in a multifaceted, multicoloured prism, all made of shadow and light. Key-words: God, man, Law, free, prayer.